"I tried this recipe when I was a 4-H leader," jots Louise Gangwish of Shelton, Nebraska. "Before morning chores, the young members would grab a glass of milk or juice and a handful of these crisp cookies." Chock-full of bacon, cornflakes and raisins, they're a handy breakfast on the go.
"This is an old German dish that was served to threshers and us kids when I was growing up," informs Katherine Stallwood of Kennewick, Washington. "With toast and jam, this flavorful omelet will make four people very happy."
I cook the bacon and chop up the vegetables for this hearty casserole the night before, so it only takes a few minutes to finish in the morning. When we have overnight guests, I serve it for breakfast along with blueberry muffins. My family also thinks it's good for dinner.
-Diann Sivley, Signal Mountain, Iowa
Basil adds Italian flair to this frittata, a cheesy egg dish that cooks on the stove top. Canned mushrooms and store-bought spaghetti sauce cut seconds off the prep time. Spicy pork sausage add to the appeal, but it's tasty when made with ham, too.—Annette Self, Junction City, Ohio
"My son, Will, has been making this breakfast quiche since he was 5," reports Judy Bedell from their ranch near San Miguel, California. "He thought quiche was a funny name and said it should be named 'chicken egg pie', which is what we've called it ever since."
In Sheboygan, Wisconsin, Jennifer Reisinger makes a family-pleasing meal out of this fluffy omelet filled with potatoes, onion and green pepper. "Serve it with toast and fruit," she suggests. "It's also good with sliced tomatoes."